Description
This flavorful and hearty crock pot green enchilada chicken soup is perfect for a cozy meal. Packed with tender chicken, beans, corn, and a zesty green enchilada sauce, it’s an easy-to-make comfort food that your family will love.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Add diced tomatoes, green enchilada sauce, green chilies, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, remove chicken from the crock pot and shred using two forks. Return shredded chicken to the crock pot and stir.
- Serve hot with desired toppings.
Notes
- You can adjust the spice level by adding more or less chili powder or green chilies.
- To make it a complete meal, serve with tortilla chips or warm crusty bread on the side.
- If you prefer a creamier soup, add a dollop of sour cream or a splash of heavy cream when serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)